Saturday, November 1, 2003
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lemon curd

It's berry season. But, you need something to put under those fresh berries, right?

Squeeze a lemon. Peel some of the zest, chop, add it to the juice. Add 4tsp of sugar, and two eggs. Whisk. Then plop it in a double-boiler (or a heavy saucepan inside a water bath in your big skillet) and stir for five minutes. It will thicken suddenly. When it does, you're set.

Cool the lemon curd. Stir in a little creme fraiche if you have some lying around. Spoon into bowls, put the berries on top. Eat. Smile.